45 min

Gratin de coquillettes (French Mac & Cheese)

Name: Gratin de coquillettes (French Mac & Cheese)
Cook time: 45 min
Yield: 4
Cuisine: French
Ingredients: 350.00 g Coquillettes (elbow macaroni); x 2.00 Roscoff Onions PDO; 1.00 tbsp Olive oil; 30.00 g French Butter; 30.00 g All-purpose flour; 300.00 ml Cold milk; 150.00 g Grated French hard cheese (Comté, Emmental or Gruyère); 1.00 pinch Grated nutmeg; Salt & Pepper

By La Cuisine de Géraldine , Food Blogger

Gratin de coquillettes is the French take on mac and cheese, made with creamy béchamel, French cheese and caramelised onions. This easy French pasta bake is perfect for a comforting wintery meal.

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Une publication partagée par Géraldine Leverd (@la.cuisine.de.geraldine)

Gratin de coquillettes is a true French comfort food classic and the French take on mac and cheese. Coquillettes are small, curved pasta shapes similar to tiny macaroni, and they are a firm favourite among French kids. Simple, creamy and wonderfully cheesy, this easy French pasta bake is the kind of homely dish that brings back memories of family meals and childhood.

For this recipe, the coquillettes are coated in a creamy béchamel and mixed with French cheese before being baked until golden and bubbling. Comté and Emmental de Savoie add plenty of flavour, while caramelised Roscoff onions bring a subtle sweetness. Easy to prepare and satisfying to eat, this French mac and cheese is comfort food at its best.

Ingredients For

Coquillettes (elbow macaroni) 350 g
Roscoff Onions PDO

x 2 See the article
Olive oil 1 tbsp
French Butter 30 g
All-purpose flour 30 g
Cold milk 300 ml
Grated French hard cheese (Comté, Emmental or Gruyère) 150 g
Grated nutmeg 1 pinch
Salt & Pepper

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Preparation

Finely slice the onions.

Cook the coquillette in plenty of salted boiling water. Drain them al dente (important so they don’t get mushy after baking).

Add a drizzle of olive oil to a large pan or casserole, heat, then add the onions. Cook over medium heat for 15 minutes. Add a few drops of water if needed to help them caramelize. Season with salt and pepper.

Add the butter in the same large pan and let it melt. Add the flour, stir, and let it cook for 1 minute. Gradually add the milk while stirring to make a béchamel sauce.

Once the béchamel has thickened, add the drained pasta and 2/3 of the grated cheese. Season with salt, pepper, and a pinch of nutmeg. If the mixture is too thick, add a little more milk.

Preheat the oven to 200 °C (400 °F) (fan/ convection).

Divide the cheesy coquillettes into small buttered cocottes. Top with the remaining grated cheese.

Bake for 10–15 minutes, until golden and slightly crispy on top. Serve with a green salad.